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Cdp - Hot Kitchen

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Maintains a high level of food quality as per culinary standards, whilst following Menus, Recipe formats and directions as outlined by Sous Chef/ Junior Sous Chef or designate.
- Ensures an organized Outlet; adheres to ordering procedures, store room policies and cleaning cycles.
- Attains and maintains the sanitation policies (HACCP) as required by the local governing body and as instructed by the management.
- Continuously strives for product enhancement and quality improvement.
- Insists that all Menus are known intimately and adheres to Recipes thoroughly and accurately.
- Keeps abreast of updated and international culinary trends.
- Manage briefings to identified standards
- Takes care of daily food preparation and duties assigned by the superiors to meet the standard and the quality setby the Outlet.
- Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.
- Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.
- Full awareness of all menuitems, their recipes, methods of production and presentation standards.
- Follows good preservation standards for the proper handling of all food products at the right temperature.
- Operate and maintain all department equipment and reporting of malfunctioning.
- Personally responsible for hygiene, safety and correct use of equipment and utensils.
- Checks periodically expiry dates and proper storage of food items in the section.
- Consults daily with Sous Chef and Junior Sous Chef on the daily requirements, functions and also about any last minute events.
- Guides and trains the subordinates on a daily basis to ensure high motivation and economical working environment.
- Participates fully in Training Initiatives and facilitates training module in conjunction with the leadership.
- Spends time with guests on an entertaining and informative level when required.
- Seeks direct feedback and resolves complaints as they arise to ensure the highest level of guest satisfaction.
- Builds a strong team where people enjoy working and having fun
- Gives directions, sets objectives, embraces empowerment and keeps his/ her brigade of Demi Chef De Partie and Commis
- Strong Expert in hygiene, health and safety knowledge.
- Expert in product quality and presentation skills.
- Expert management of multi-section kitchens with show cooking.
- Very good command of speaking, reading, and writing English language.
- Strong communication and interpersonal skills.
- Strong customer service orientation.
- Interpersonal and problem solving abilities
- Highly responsible & reliable
- Ability to work well under pressure in a fast-paced environment
- Ability to work cohesively as part of a team